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Apples have been on my mind recently and one thing led to another and I soon found myself thinking about caramel sauce or rather apples drenched in caramel sauce. Apples and caramel are a classic flavour combo and with good reason. I have made caramel sauce a few times but always as a part of a larger recipe and this time I wanted to make it to use as a condiment, or to just eat it by the spoonful. Caramel sauce is pretty simple in concept; you just heat sugar until it turns a nice golden brown. The trouble is that it can quickly go from a nice golden brown to burnt. There seems to be two main ways to make caramel sauce, a dry method and a wet method. With the dry method you heat the sugar until it melts and with the wet method you dissolve the sugar into something wet, like water and then heat it. I found this recipe for a wet caramel sauce on epicurious which sounded pretty easy and good.

The caramel sauce turned out really well! I got it off the stove and cooled it down with the cream after it had turned a nice amber colour but before it burned. Waiting for it to cool was like an eternity but it was well worth it in the end. The caramel sauce was so good! I enjoyed it on some honey crisp apple slices and then I enjoyed cleaning out the pan as well as I could with my fingers. My only problem with this recipe is that it does not make much and it will not last long. I will definitely be making this caramel sauce again. I was thinking that it might be nice to experiment with different flavours in the caramel like salt or vanilla bean.

Directions:
1. Mix the sugar and water in a small sauce pan, bring to a boil over medium heat and let simmer until it turns a medium amber colour.
2. Remove from heat, carefully pour in the heavy cream and stir the mixture until it is smooth, returning to heat to melt and lumps that may have formed.
3. Stir in the butter, allow to cool for a few minutes and stir in the vanilla extract and salt if using.

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comments:

oh my gosh! i disappeared for a few days and you posted like 100 amazing recipes! they all look so good! do you do delivery?! ;) I want every single one of those pizzas!! this caramel sauce looks really, really good, too. i love apples with caramel - and the pictures are gorgeous!

Love caramel sauce, love it. And the short canning jars are way cute and I love the autumn plate for this. Interiors is my first love, can you tell, hence the table setting luncheon every year. Honey crisp apples are sooo good but really expensive, $2.99 per pound. But everything is high this year. Do you think you could create a sandwich with caramel? That is a good challenge. I'll be watching.

Not too many men making their own caramel sauce. You are a catch!I made some this year for the first time, a recipe similar to yours. Love honey crisp too, we are near Algoma and pick them up there. Beautiful photo, lovely lighting.

This is the best caramel sauce i have ever seen in my whole life. Really they looks so delicious. I am sure going to make them. The will be excelent with ice cream too.And i woudn''t get a chance to lick to pot or the spoon as my daughter will be waiting there like a hawk to do it :-)

I love your photos and presentation, Kevin! It's so like magazine shots. Before I came to N.America, I did not even know there is such thing ' apples dip in caramel' Pretty sad, huh? :) Then my host sister got me hooked.

I saw your photo on tastespotting and it looked fabulous! I just made some salted butter caramel and it was brilliant on everything (the SBC popcorn was delish!). Must keep this recipe in mind for when I run out.

Oh this is lovely! I laughed when you mentioned cleaning out the pan with your fingers! We're seeing more and more of your personality in your posts! This sauce would be a great addition to the Thanksgiving menus that your blog fans from the U.S. will be preparing for soon! YUM!

I just made your sauce. It is amazingly easy, rich, and delicious. I used whipping cream instead of heavy cream because I had it. No problem with that. I also used a whisk instead of a wooden spoon, which worked fine.Can't wait to try more of your recipes!

Anonymous: I would say that in a lot of cases dulce de leche and caramel sauce are interchangeable. I have only just started getting into dulce de leche and I have a lot more experimentation to do with it! :)

Anonymous & Mr. Piemaker: This recipe is for the wet method and for the dry method, simply omit the water and syrup. Both methods will yield caramel sauce that you can dip or pour. When it comes out of the fridge it will be fairly solid but at room temperature it will be dip-able and at a slightly warmer temperature you can easily pour it.

I have tried this recipe twice and have never achieved the color in the picture. What could I be doing wrong? I have waited two different amount of times to have the sugar mixture turn into this amber color. Neither times have I achieved it. This last time my mixture got pretty thick from the wait with no change in color at all. The first time I made it I used light corn syrup so I thought that could have been the problem...this time I used the dark one and the color changed by only a couple of shades. Please help or I might give up on this one. :D

Jesmyn Hibbard: All of the colour is going to come from simmering the sugar before adding the cream. You want to keep simmering it until it turns a mid to dark amber and then add the cream. What colour are you getting when you make it?

How many cups of caramel sauce does this recipe yield? I'm planning on making it with your vanilla apple crisp recipe (which calls for 3 cups of this bad boy) and you say this recipe doesn't make much. Should I double the recipe? Triple it ? Thanx!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.